• In a small heavy bottomed pan, on medium heat, roast fenugreek seeds in a few drops of oil until it turns golden brown and smells fragrant. Transfer roasted seeds into a blender.
• In the same pan, on medium heat, roast dry red chillies in a few drops of oil until they are crisp and fragrant. Transfer to a blender.
• Defrost coconut if using frozen. Bring it to room temperature, it should not be cold to the touch. Microwave can be used to bring it to room temperature.
• Add coconut, tamarind into the blender with roasted fenugreek seeds and dry red chillies. Blend into a smooth paste using ¾-1 cup of water.
• Transfer the blended coconut paste into a pot. Add the remaining water, salt and 3 tbsp jaggery.
• Bring menthe sambar to a boil on medium heat. Taste and add the remaining 1 tbsp jaggery if needed. Adjust salt.
• Simmer for two more minutes and turn off the heat.

Hot oil seasoning/tadka/oggarane

• Heat 1 tsp coconut oil in a small heavy bottomed pan on medium heat.
• Add black mustard seeds and broken dry red chilli.
• When mustard splutters, add curry leaves into the oil. Pour hot oil along with the seasonings over menthe kodilu. Cover it with a plate.
• Mix and serve with idli or semige/idiyappam/homemade rice noodles.